Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 small red onion, thinly sliced
- Four 4-ounce top blade steaks
- Kosher salt and freshly ground black pepper
- 1/3 cup Food Network Kitchen™ Inspirations French Style Dijon Balsamic Vinaigrette
- 3 tablespoons crumbled blue cheese
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons chopped flat-leaf parsley
- 4 stalks celery, thinly sliced
- 1 tablespoon olive oil
Instructions
- Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
- Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
- Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
- Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
- Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 294 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 89 mg |
| Sodium | 490 mg |